The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
Recently Added!
Poulet à la Crème (Chicken in Cream Sauce)
Few dishes capture French home cooking quite like Poulet à la Crème, a comforting braise of chicken thighs simmered in a silky white wine and cream sauce brightened with fresh tarragon. Browned chicken thighs are gently coated in flour, then bathed in dry white wine and chicken stock before a fina…
Poulet à la Crème (Chicken in Cream Sauce)
🌅 Recipe Of The Day! 🌇
🖨 🖨
Jacques Pépin's Crusty Chicken with Mushrooms and White Wine
Jacques Pépin's Crusty Chicken with Mushrooms and White Wine
{Serving suggestion only*}
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Experience the culinary magic of Jacques Pépin with this exquisite Crusty Chicken with Mushrooms and White Wine. The technique of cooking chicken thighs skin-side down yields irresistibly crispy skin while keeping the meat tender and juicy. The accompanying mushroom sauce, enhanced with aromatic onions, garlic, and a splash of white wine, creates a restaurant-worthy dish that's surprisingly simple to prepare. This elegant yet unfussy recipe showcases Pépin's signature approach to cooking: transforming humble ingredients into something truly extraordinary. - Claude
No Jump Zone
Ingredients
4 chicken thighs, skin on
¾ teaspoon salt, divided
¾ teaspoon black pepper, divided
1 cup diced onion
1 ½ tablespoons chopped garlic
3 cups sliced white mushrooms, washed
⅓ cup dry white wine
1 tablespoon chopped chives
Directions
Set the chicken thighs skin-side down on a cutting board.
Cut a ½ inch thick slash on either side of the thigh bone.
Season the thighs on both sides with ½ teaspoon of salt and ½ teaspoon of pepper.
Place the chicken thighs skin-side down in a non-stick skillet.
Then turn the heat to high.
When the chicken starts to sizzle, turn the heat to medium and move the thighs around to ensure they aren't sticking.
Cover the skillet and cook for 16 to 18 minutes.
Check occasionally to prevent sticking.
If the skin is browning too quickly after 10 minutes, reduce the heat to low.
Once cooked through, transfer the chicken thighs to a warm oven to keep warm.
Pour off all but 2 tablespoons of the chicken fat from the skillet.
Turn the heat to high, then add the diced onion, chopped garlic, and sliced mushrooms.
Sauté, stirring often, for about 3 minutes.
Sprinkle in the remaining ¼ teaspoon of salt and ¼ teaspoon of pepper.
Pour in the white wine and let it simmer for a minute or two, scraping up any browned bits from the bottom of the pan.
To serve, place the chicken thighs on a plate and spoon the mushroom sauce over them.
Garnish with chopped chives.
Servings\Yield
Serves 2-4
Nutrition Facts
Nutrition Per Serving (based on 4 servings) - Calories: 325; Total Fat: 18g (Saturated Fat: 5g); Cholesterol: 115mg; Sodium: 520mg; Total Carbohydrates: 8g (Dietary Fiber: 1g, Sugars: 3g); Protein: 28g; Calories from Fat: 162 (50%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says... This recipe emphasizes achieving a crispy skin on the chicken while creating a flavorful sauce with mushrooms and white wine, which is characteristic of Pépin's approach to simple yet delicious cooking.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: chicken, mushrooms, wine, dinner, french
🗂️ Categories: 🍗 Chicken & Other Poultry, 🍽️ Dinner
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook, Our Favorite Jacques Pépin Recipes
Jacques Pépin's Crusty Chicken with Mushrooms and White Wine was added on May 08, 2025 and last updated on May 08, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
Recently Added!
Poulet à la Crème (Chicken in Cream Sauce)
Few dishes capture French home cooking quite like Poulet à la Crème, a comforting braise of chicken thighs simmered in a silky white wine and cream sauce brightened with fresh tarragon. Browned chicken thighs are gently coated in flour, then bathed in dry white wine and chicken stock before a fina…
Poulet à la Crème (Chicken in Cream Sauce)
Weekly Favorite!
Poulet à la Crème (Chicken in Cream Sauce)
Few dishes capture French home cooking quite like Poulet à la Crème, a comforting braise of chicken thighs simmered in a silky white wine and cream sauce brightened with fresh tarragon. Browned chicken thighs are gently coated in flour, then bathed in dry white wine and chicken stock before a fina…
Poulet à la Crème (Chicken in Cream Sauce)
👋 Welcome! 👋

When I started The Ferguson Recipes in 2006, my main goal was to create a place where I could collect and present our favorite family recipes in an orderly fashion, without all of the distractions of other recipe sites.

At The Ferguson Recipes you will find recipes, plain and simple, just like the recipe cards you have crammed into that well-worn binder of your family's most beloved recipes.

Many of the recipes included here are Ferguson family favorites passed down through the years. Many more are recipes we have gotten from friends or shamelessly "liberated" from other recipe sites. And a lot of the recipes are from recipe collections which family members have participated in creating, such as "Cooking with Carl, Hugh and your Friends", "Cooking With Cow", "The Sears Sun Cookbook", and more!

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Thanks for visiting The Ferguson Recipes,
Uncle Dave - 8/13/18 (A Palindrome Date) - Updated: 06/29/25

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ℹ️ About TFR: Click me to learn more about The Ferguson Recipes!
🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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